Korean Gochujang Fish Cake Stir-fry
Gochujang eomuk bokkeum stir-fries chewy fish cake sheets in a punchy sauce of gochujang, soy sauce, oligosaccharide syrup, and minced garlic. Blanching the fish cakes briefly beforehand removes excess grease, producing a cleaner-tasting dish where the spicy-sweet glaze clings evenly to each piece. Onion lends natural sweetness, while diagonally sliced green onion adds a fresh finishing aroma. Sesame oil and sesame seeds round out the flavors with a nutty layer. It is one of Korea's most popular everyday banchan, reliable enough for both daily meals and lunchbox packing.
Adjust Servings
Instructions
- 1
Blanch fish cakes in boiling water for 20 seconds to remove excess oil, drain well, and cut into bite-size pieces.
- 2
Slice the onion thinly and diagonally slice the green onion.
- 3
In a bowl, combine gochujang, soy sauce, oligosaccharide syrup, and minced garlic to make the sauce.
- 4
Heat a pan over medium heat, add oil, and stir-fry the onion for 1 minute to bring out sweetness.
- 5
Add fish cakes and stir-fry for 2 minutes, then add the sauce and cook 2-3 more minutes until evenly coated.
- 6
Add green onion and stir-fry for 30 seconds, turn off heat, then finish with sesame oil and sesame seeds.
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Nutrition (per serving)
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